Minute Chicken Pan Fried Noodles
1 packageChow Mein Noodles 10oz. ((Crown Noodle Recommended))
4 tablespoonsvegetable oil
headerChicken (for marination)
1 poundboneless skinless chicken thighs
1 teaspoonChinese Rice Wine or Sherry
1 tablespoonoyster sauce
1⁄2 teaspoonbaking soda
1 teaspoonsesame oil
2 cupschoi sum
2 cupschicken stock or broth
3 tablespoonsoyster sauce
2 teaspoonssesame oil
1⁄2 teaspoonwhite pepper
- Remove the excess fat from the chicken thighs and cut into 1 ½ inch pieces.
- Next, make the marinade by combining the shoyu, rice wine, oyster sauce, baking soda, cornstarch and sesame oil. Combine with chicken and allow to marinate overnight or for at least 1 hour.
- To prepare the sauce, combine the chicken stock, oyster sauce, shoyu, sesame oil, sugar and white pepper. Reserve.
- To prepare the slurry, mix the cornstarch and water until even combined. Reserve.
- Next, fry the noodles by heating 4 tablespoons of oil in a 10-inch nonstick pan over medium high heat. Lay in the noodles and fry until noodles are crispy brown on one side. Once it is brown, carefully flip the noodles to the other side. Add in more oil if necessary.
- Fry noodles until it is crispy brown. Drain the noodles on paper towel then place on a plate and reserve warm. Alternatively, cut the noodles into squares and reserve warm.
- To make the stir fry, heat a wok or pan over high heat. Add in 4 tablespoons of oil and let it heat until gentle wisps of smoke come from the wok. Add in the chicken in a single layer. Allow it to brown for a minute then stir fry for 2 minutes until the chicken is done. Add in the 2 cups of choi sum and then pour in the sauce. Allow the sauce to come to a boil. Thicken with the cornstarch slurry to desired thickness.
- Pour sauce over the noodles and serve.